Cold smoking is a technique used to add a distinctive smoky flavor to food without actually cooking it. Cold smoking, when used in conjunction with curing or drying, such as the case with smoked ...

Cold smoked fish is a staple of village kitchens, and this recipe shows you how to make it at home. Using a DIY smokehouse, ...

Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

This article was originally featured on Field & Stream. Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a ...

Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great was of preserving the catch for later. Today, our smoking techniques are considerably ...

Pregnant women and those with weakened immune systems have been advised against eating ready-to-eat (RTE) cold-smoked or cured fish. The advice comes from a risk assessment by the Food Standards ...